A good 2010 and some yam fritters…Posted: January 12, 2011
It’s been four months of blogging and I really feel like I belong to the food blogging community. I always look forward to your comments, which are a source of encouragement. 2010 was a good start and I look forward to this coming year with a lot more blogging 🙂
We all love snacking and for some reason we enjoy the fried ones much better than the oil-free ones. I’ve always enjoyed yam deep-fried and like other roots it fails to give a good taste when consumed just boiled. Yam fritters are good evening snack or can be even eaten as a side-dish along with your main-course.
10 medium sized yams cleaned, boiled & skin removed
oil for frying
for dry massala
1tsp chilli powder
1tsp amchur powder
salt to taste
Flatten all the boiled yam with your palm. Deep fry the flattened yam and serve hot sprinkled with the prepared dry massala.You can also use chat massala instead of the dry massala.
You might like to know: Choose yams that are firm and do not have any cracks, bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperature negatively alters their taste.
Yams should be stored in a cool, dark and well-ventilated place where they will keep fresh for up to ten days. They should be stored loose and not kept in a plastic bag.
(Source: WH foods)
This is my submission to this month’s Deep Fried Snacks, hosted by Tickling Palates.